Even though it’s not technically summer yet, it’s feeling full-on summery these days. It’s hot and humid, and we’re all feeling pretty damn lazy.
The living? Is easy.
So this week I decided the best thing to do with my six quarts of borderline overripe strawberries was to make ice cream. I used the recipe from the Cook’s Illustrated Dessert Bible, and the deal was to just make a standard cooked custard base and macerate the sliced berries in sugar (with a splash of lemon juice and Grand Marnier). Let the custard and the berries chill overnight, then strain the berries. Half the berries get pureed and added to the custard, and the other half gets added after the custard’s been turned into ice cream by the magic of my ice cream machine.
This stuff is SO GOOD. I love strawberry ice cream, and this was better than any I’d had at our local fine ice cream eateries. Pookie hates strawberry ice cream, and she loved this. Of course, I served it up all fancy-like.
I made chocolate sauce for it* and then piped on some fresh whipped cream, and we had some kick-ass sundaes!
Needless to say, these didn’t last very long.
*The chocolate sauce is also from the Dessert Bible:
6 oz. bittersweet chocolate, chopped
6 tbsp. unsalted butter
1/2 cup corn syrup
1 1/2 tbsp. brandy
2 tsp. triple sec
1/2 cup heavy cream
Combine the first five ingredients in a small pot and warm over low heat. When the chocolate gets soft, remove from heat and stir until it’s all melted. Then stir in the heavy cream, and enjoy!